Eric Riperts Surf And Turf

Ingredients

• 1 packed cup basil leaves
• 1/2 cup extra-virgin olive oil
• 1/4 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
• 1/4 cup pine nuts
• 1 garlic clove, coarsely chopped
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons freshly grated pecorino cheese
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter, softened
• 1 tablespoon anchovy paste
• 1 cup veal demiglace
• 2 teaspoons herbes de Provence
• 1 tablespoon red wine vinegar
• Vegetable oil
• Four 3-ounce escolar (sometimes called white tuna) steaks, each about 1 inch thick
• Four 2-ounce pieces of Kobe or wagyu beef tenderloin, about 1 inch thick
• 1 teaspoon herbes de Provence
• 1/4 pound sea beans (see Note)
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• Rounds of fried Asian eggplant, for serving

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